YEAST BISCUITS
Wonderful from-scratch yeast biscuits-golden and crusty outside and tender inside-were a staple Mom prepared regularly when I was growing up. They are perfect for sopping up gravy from bowls of beef stew and are also great for sandwiches.
Provided by Taste of Home
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water. Add the sugar, butter, milk, eggs, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; divide into thirds. Let rest for 5 minutes. On a floured surface, roll out each portion to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Serve warm.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 159mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
YEAST BISCUITS
These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.
Provided by Windchime
Categories Yeast Breads
Time 2h12m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in water, set aside.
- Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
- Stir in buttermilk and yeast mixture.
- Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
- Scrape out onto well floured board.
- Flip over and knead lightly (4-6 times).
- Roll out and cut with biscuit cutter.
- Place on greased pan and let raise slightly (10-30 minutes).
- Bake at 400 F until light brown, 10-12 minutes.
Nutrition Facts : Calories 142.5, Fat 6.8, SaturatedFat 1.7, Cholesterol 0.6, Sodium 224.3, Carbohydrate 17.6, Fiber 0.7, Sugar 2.4, Protein 2.8
TRISHA YEARWOOD'S ANGEL BISCUITS
Provided by Trisha Yearwood
Categories side-dish
Time 2h5m
Yield 8 to 12 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
- In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
- Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
- Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
- Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.
YEAST BISCUITS
Steps:
- Sprinkle yeast over water. Dissolve. Stir in flour. Stir beaten egg to the sugar and shortening ingred. Add all together. Store immed in refrig. Cook in greased muffin tins. Bake 20 minuter at 400%. Will keep several days in refrig.
OLD-FASHIONED YEAST BISCUITS
Number Of Ingredients 9
Steps:
- * Cooking Time: About 9 minutes Power: 100% (700 watts) 30% (210 watts - defrost setting on most microwave ovens) Rising Time: About 25 minutes Baking Time (conventional oven): 12 to 15 minutes Place 1/4 cup water in a small microwavable bowl. Microwave, uncovered, at 100% power (700 watts) for 30 to 35 seconds or until 105° to 115° F. Stir in yeast. Let stand until foamy, 5 to 10 minutes.Place butter in a second small microwavable bowl. Microwave, uncovered, at 100% power for 45 to 60 seconds or until melted set aside.In a large bowl, place flour, buttermilk, 2 tablespoons of the melted butter, sugar and salt. Add yeast.Stir just until moistened.On a lightly floured surface, knead for 1 minute. Roll dough into a 14 x 12-inch rectangle. Cut thirty rounds with a 2-inch biscuit cutter dipped in flour. Dip bottom of each biscuit in remaining melted butter and stack two high in a 12 x 8 x 2-inch microwavable dish, making three rows of five. Set remaining melted butter aside. Cover with waxed paper.Meanwhile, place 3 cups water in a 4-cup microwavable measuring cup or bowl. Microwave, uncovered, at 100% power for 5 to 6 minutes or until boiling. Move to back corner of microwave oven. Place dish of biscuits in microwave oven. Reduce power and microwave, covered, at 30% power (210 watts) for 1 minute. Let dough rise in microwave oven for 15 minutes. Rotate dish one-half turn. Microwave at 30% power for 1 minute. Let dough rise in microwave oven 10 minutes longer or until almost doubled.Bake in a preheated 400° conventional oven for 12 to 15 minutes or until golden brown. If desired, brush tops with remaining melted butter. Serve hot.
Nutrition Facts : Nutritional Facts Serves
EASY BISCUITS
This three-ingredient recipe gets biscuits on your table in a quick and easy manner for when you need biscuits now!
Provided by Brenda
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
- Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 18.3 g, Cholesterol 1.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 306 mg, Sugar 1 g
FLUFFY YEAST BISCUITS
These have to be the easiest biscuits ever! Only one rising, then bake. Prep time does not include rising time. Yield is approximate.
Provided by Marie
Categories Yeast Breads
Time 30m
Yield 24 biscuits
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water and let set for 5 minutes.
- Mix together dry ingredients and add yeast mixture.
- Add shortening and mix.
- Roll out 1/4" thick and cut into biscuits.
- Dip in melted butter and place on baking sheet.
- Let rise for 1 1/2 hours.
- Bake at 400 degrees for about 15 minutes.
Nutrition Facts : Calories 78.1, Fat 1.8, SaturatedFat 0.4, Sodium 49.4, Carbohydrate 13.6, Fiber 0.5, Sugar 1.6, Protein 1.7
ANGEL YEAST BISCUITS
These versatile yeast biscuits are so light, they almost melt in your mouth. They can be served with a sweet topping like jelly or a savory scoop of sausage gravy.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well., Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.
Nutrition Facts :
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